DIY KFC Oreo Krusher Fried (Printable)

Crunchy fried chicken strips coated with a unique crushed Oreo layer for extra flavor.

# What You Need:

→ Chicken

01 - 1 lb chicken tenders
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - ½ tsp garlic powder

→ First Coating

05 - 1 cup all-purpose flour
06 - 2 large eggs
07 - ¼ cup milk

→ Oreo Coating

08 - 18 Oreo cookies, finely crushed (including cream filling)

→ For Frying

09 - 4 cups vegetable oil for deep frying

# How To Make It:

01 - Pat chicken tenders dry and season evenly with salt, black pepper, and garlic powder.
02 - Place flour in a shallow bowl. In a separate bowl, beat eggs with milk until combined.
03 - Dredge each tender through flour, then dip in the egg mixture, and return to the flour, ensuring a thorough coating.
04 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
05 - Fry the coated tenders in batches for 5 to 6 minutes, turning once, until golden and cooked through. Drain on paper towels.
06 - While still warm, dip each tender into the egg mixture again, then roll in the crushed Oreos, pressing gently for adherence.
07 - Return the Oreo-coated tenders to hot oil and fry for 1 to 2 minutes until crisp but not burnt. Drain on fresh paper towels.
08 - Serve immediately while hot and crispy for optimal texture and flavor.

# Expert Suggestions:

01 -
  • The contrast between crispy Oreo coating and tender, seasoned chicken is genuinely addictive in a way that feels almost decadent.
  • It sounds complicated but it's really just two simple frying steps—nothing here requires special skills, just patience and decent oil temperature.
  • People lose their minds when you tell them what's in it, then lose their minds again when they taste it.
02 -
  • The second fry happens fast—leave them in the oil too long and the Oreos burn to bitter ash instead of crisping to sweet glory, so watch them closely.
  • If your oil temperature drops when you add the Oreo-coated tenders, wait for it to come back up before you drop the next batch or you'll end up with soggy coating instead of crispy.
03 -
  • Crush your Oreos by hand or in a food processor right before you need them—they go stale fast once broken up, and fresh crumbs coat so much better than day-old dust.
  • Keep your egg mixture in a wide, shallow bowl so you can dip without splashing, and always let excess drip off before the Oreo step or they'll get soggy.
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